By Jackeazia Cody
In a medium bowl, whisk together the eggs, lemonade, orange juice, plain yogurt, salt, and black pepper until well combined and frothy.
Heat a non-stick skillet over medium heat and add the butter. Allow it to melt completely, ensuring it coats the bottom of the pan.
Pour the egg mixture into the skillet. Let it sit for a few seconds until it begins to set at the edges.
Using a spatula, gently stir the eggs, moving the set parts towards the center while tilting the pan to allow uncooked eggs to fill the gaps.
Continue to cook, gently folding the eggs until they are soft but not runny, which should take about 3-4 minutes. Remove from heat to stop the cooking process.
Serve the scrambled eggs on plates and drizzle each serving with a tablespoon of ketchup.
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This Breakfast Eggs Brunch recipe is ready in 20 minutes and features eggs, butter, lemonade and other delicious ingredients. Contains 260 calories total.
In a medium bowl, whisk together the eggs, lemonade, orange juice, plain yogurt, salt, and black pepper until well combined and frothy.
Heat a non-stick skillet over medium heat and add the butter. Allow it to melt completely, ensuring it coats the bottom of the pan.
Pour the egg mixture into the skillet. Let it sit for a few seconds until it begins to set at the edges.
Using a spatula, gently stir the eggs, moving the set parts towards the center while tilting the pan to allow uncooked eggs to fill the gaps.
Continue to cook, gently folding the eggs until they are soft but not runny, which should take about 3-4 minutes. Remove from heat to stop the cooking process.
Serve the scrambled eggs on plates and drizzle each serving with a tablespoon of ketchup.
Calories per Serving: 260
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